Beef with black mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | CHINESE BLACK MUSHROOMS | |
| ½ | pounds | FLANK STEAK |
| 4 | teaspoons | CORNSTARCH |
| 1 | EGG WHITE, LIGHTLY BEATEN | |
| ½ | cup | VEGETABLE OIL PLUS |
| 2 | tablespoons | VEGETABLE OIL |
| 1 | teaspoon | CRUSHED GINGER ROOT |
| 1 | teaspoon | CRUSHED FRESH GARLIC |
| 1 | cup | BAMBOO SHOOTS, DRAINED, RINSE IN COLD WATER & CUBED |
| 1 | teaspoon | COOKING WINE |
| 1 | teaspoon | DARK SOY SAUCE |
| ½ | cup | CHICKEN STOCK (SEE WONTON SOUP RECIPE) |
| SALT & PEPPER TO TASTE | ||
| 1 | SCALLION, SHREDDED | |
Directions
Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min.
Drain, discard tough stems & quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain of the meat.
Place in bowl. Mix 2 tsp. cornstarch w/4 tsp. cold water; add to meat. Add egg white & stir to coat meat. Set aside. Mix remaining 2 tsp. cornstarch w/4 tsp. cold water; reserve. Heat a wok over high heat 30 secs. Add ½ cup oil & swirl around wok. Add ½ tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins. Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining ½ tsp. gar- lic & ginger til brown. Add reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion. Source: PEKING GARDEN EAST